Spreadability

The name of the process when fat shortens gluten strands in pastry making is:

• Gelatinisation

• Dextrinisation

• Caramelisation

• Shortening

Two liquids that wouldn’t normally combine are joined together and are called ...

• A gel

• A mixture

• An emulsion

• A combination

The process of combining oil and vinegar together requires ....

• An emulsifier

• An emulsion

• A sauce

• A formation

Fats have the ability to be spread at different temperatures. This is known as ....

• Plasticity

• Durability

Fats are made up of different building blocks called....

• Glycerin

• Glucose

• Triglycerides

• Fatty acids

The more plasticity a fat has the ........ it is to spread at room temperature.

• Easier

• Harder

• Longer

• Shorter

Fats can be categorised into....

• Saturated

• Unsaturated

• Monounsaturated

• All of the above

There is a natural emulsifier contained in egg yolk, this is called...

• Lecithin

• Lactose

• Lipid

Both ends repel water. One end repels water and the other attracts water. Milk is a type of __________ emulsion.

• water-in-oil

• water-in-milk

• oil-in-water

• all of the above

Which product is a good example of a stable emulsion?

• Milk

• Vinaigrette

• mayonnaise

• Marshmallow